Peanut Butter Cup Ice Cream Cake
Servings: 12 people
Peanut Butter Cup Ice Cream Cake. Oreo crust. Homemade caramel sauce. Start this amazing dessert several days in advance of serving, and you will not believe the end result you'll have on your hands. Simply amazing.
FOR THE CRUST
- 18 to 20 Oreo cookies No need to remove the centers!
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
FOR THE ICE CREAM
- 3/4 cup sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup creamy peanut butter
- 1 & 1/2 cups heavy cream
- 2 tsp vanilla extract
- 1 cup chopped miniature chocolate peanut butter cup candies cut in half
FOR THE SAUCE (MAKE AHEAD)
START THE ICE CREAM
Using a stand-mixer or a handheld mixer, beat the eggs with the sugar in a medium bowl until slightly pale and somewhat thickened, about 1 minute.
On the stove, in a medium sauce pan, bring the milk to a slight simmer.
With the mixer running, carfully beat the warmed milk into the egg/sugar mixture.
Pour the mixture back into the pan on the stove and stir continuously with a whisk or a wooden spoon until the custard begins to thicken. About 3 to 4 minutes. Don't let the mixutre boil, or the eggs will scramble. Remove from the heat.
Stir in the peanut butter and mix until fully incorporated.
Pour the custard through a strainer, or colander, into a large bowl. Stir in the heavy cream and vanilla. Cover with plastic wrap and place the bowl in the refrigerator for 4 to 6 hours, or overnight.
MAKE THE CRUST
Place the crushed Oreos, melted butter and vanilla extract in a large bowl, and mix together with a wooden spon.
In a 9-inch springform pan, press the Oreo mixture along the bottom, saving about a tablespoon of the mixture for topping the cake with.
Place in the freezer.
BACK TO THE ICE CREAM
Pour the refrigerated mixture into the bowl of your ice cream machine.
Follow the manufacturer's instructions, churning for about 50 to 60 minutes.
About 5 minutes before the mixing is complete, add in the chopped peanut butter cup candies.
Let mix completely. At this point, the ice cream will be nice and creamy.
ASSEMBLE THE CAKE
Take the spring form pan with the crust out of the freezer.
Spread the ice cream over the crust. Freeze for at least 6 hours, or, overnight.
Remove the ice cream cake from the freezer for 15 minutes. Sprinkle the reserved Oreo cookies over the top (plus a few more, roughly chopped, if desired).
Take a warmed sharp knife, and gently run it along the edges of the pan. Release the pan and remove the side ring.
Heat the caramel sauce in a pan. (Or, serve the caramel sauce at room temperature).
Slice the cake, drizzle with the caramel sauce. Serve at once!